Bánh Mi with Smoked Chuck Roast
Homemade smoked Chuck Roast Bánh Mi that will leave you wanting more. Perfect for any grill or smoker you may own.
3-4 lb chuck roast
1/4 cup beef broth
2 tsp. Worcestershire sauce
3 French baguettes cut in half
1/2 cup mayo
1 tbs Sriracha
1/2 clove minced garlic
1 Persian cucumber or English seedless
1 cup julienned carrots or ribbons made with a peeler
1 cup Daikon radish julienned
1/2 cup white vinegar
1/2 cup rice vinegar
1/4 cup sugar
1 tsp kosher salt
1 thinly sliced jalapeño with seeds removed and sliced on the bias
Cilantro sprigs for garnish on the sandwich
Season chuck roast with your favorite rub and grate or hang on the Pit Barrel® with a few chunks of your favorite wood.
Cook until internal temperature hits 160º or until a good bark forms after 160º. Pull and double wrap in foil with the beef broth and Worcestershire sauce.
Let it cook until the internal temperature hits 205º and pull and let sit in an empty cooler for at least a half-hour.
Now pull chuck roast for the sandwiches.
Prepare a quick pickle of the vegetables by placing vegetables in a sterilized mason jar and boiling the vinegar, sugar, and salt and pouring the liquid over the veggies. Let sit for at least 30 minutes. The longer it sits the better.
Mix into mayo the Sriracha, garlic, and lime juice. Season with salt and pepper. Amounts can be adjusted according to taste. You can add a touch of minced ginger or a pinch of horseradish if you like.
To assemble the Bánh Mi, spread a good layer of Sriracha aioli on bottom portion of the baguette. Place a thin layer of sliced cucumber on top of the aioli. Layer shredded chuck roast on the sandwich. Place handfuls of pickled veggies evenly over the meat. Garnish top with sliced jalapeños and sprigs of cilantro.
Desired Temp: 205º
"I am lucky enough to live in Orange County, California home to a rich population of Vietnamese. Vietnamese cuisine is amazing, from savory pho to French pastries. One of my favorites is a Bánh mi sandwich. Bánh means bread and is traditionally filled with meats and pickled veggies like daikon radish, carrots, and jalapenos. The bread is a traditional French style baguette with a crusty exterior and fluffy and airy inside. I decided that a Pit Barrel® version was in order as the traditional meats used, in my opinion, lack flavor and that smokey punch. I added a little Sriracha lime aioli to add that luxurious creamy fat that any good sandwich."